If you have whole almonds in your pantry, I would love to share a quick and efficient way to blanch them so you can make your own.

Just in case you are wondering, a blanched almond is an almond without its skin.

Once you realize how easy and economical they are to blanch at home is, you will never purchase them again.

What do I need to make blanched almonds?

Almonds! No surprise here. Make sure they are raw, unsalted and not roasted.

Water. These nuts need to be boiled in water before attempting to remove the skin. They also need to be submerged and rinsed in cold water to stop the cooking process.

As far as accessories are concerned, we need a medium pot, a colander or strainer, and some clean kitchen tea towels.

The whole blanching process begins with a pot of water.

Are you ready?

Let’s begin!

Blanching Almonds in 5 Easy Steps:

Step 1: The first thing we need to do is to bring a large pot of water to a rolling boil.

Step 2: Set your timer to 60 seconds. Add your raw almonds, all at once, to the boiling water. Start your timer the second they hit the water. Let them boil for EXACTLY 60 seconds. If you go passed the minute mark, they immediately begin to soften. This is not what we are aiming for. So, stay close to your pot and no interruptions for 60 seconds.

Step 3: Remove your pot of boiled almonds from the stove and drain in a colander or strainer. Immediately rinse them under cold water to cool them down and stop the cooking process.

Notice the shriveled and detached skin.

Here comes the fun part!

Step 4: Time to start popping. With your fingers, gently squeeze from the base to the point. The skin will quickly slip off. You will be amazed at how far you can pop them out of their skin!

Step 5: Blot with a tea towel. Place your “skinless” almonds in a single layer on a sheet pan, lined with a tea towel and leave to air dry.

Tips, Tricks, and Recipe Notes:

Make sure to have raw almonds that have not been transformed (unsalted and not roasted).

Submerge completely when boiling them otherwise, the skin will be harder to peel off.

Do not boil them for more than 60 seconds as they will begin to cook and soften.

What is the best way to store blanched almonds?

If using within two months, place in a mason jar and refrigerate.

Can I freeze blanched almonds?

Yes, once they are perfectly dry, place in a freezer bag and freeze for up to one year.

Is there a difference between almond meal and almond flour?

Yes, there are two. The first is that almond meal is obtained by processing almonds with the skin still on, whereas almond flour consists of processing blanched almonds. The other difference is the texture; the almond meal is slightly coarser when compared to almond flour.

To remove the skin, gently squeeze the almond with your fingers, from the base to the point.

Allow to air dry before storing. Can be refrigerated for up to 2 months or frozen for up to a year.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

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Notes

Feel free to blanch any amount of almonds required.

Make sure to have raw almonds that have not been transformed (unsalted and not roasted).

Submerge completely when boiling them otherwise, the skin will be harder to peel off.

Do not boil them for more than 60 seconds as they will begin to cook and soften.

What is the best way to store blanched almonds? If using within two months, place in a mason jar and refrigerate.

Can I freeze blanched almonds? Yes, once they are perfectly dry, place in a freezer bag and freeze for up to one year.

Is there a difference between almond meal and almond flour? Yes, there are two. The first is that almond meal is obtained by processing almonds with the skin still on, whereas almond flour consists of processing blanched almonds. The other difference is the texture; the almond meal is slightly coarser when compared to almond flour.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

About Maria

Hello and Welcome to She Loves Biscotti! I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.